2. In a small bowl, combine all
spices. Rub evenly over surfaces of roast.

3. Place rack in shallow roasting
pan. Insert meat thermometer so bulb is centered in thickest
part, not resting in fat. Do not add water or cover.

4. Roast in oven approximately
18-22 minutes per pound for medium-rare to medium doneness. Remove
roast when meat thermometer registers 140°F for medium-rare
or 155°F for medium. (Temperature will continue to rise to
145°F for medium-rare and 160°F for medium.)

5. When thermometer indicates
that roast has reached desired doneness, remove the roast from
the oven, tent with foil and allow to rest for 15 minutes before
carving.

- - IMPORTANT
FOOD SAFETY REMINDER - -All cooking temperatures
and times indicated above
are suggestions only. Cooking temperatures and times and may
vary for your oven, broiler stove top or grill.Please use
an appropriate meat thermometer
for accuracy.